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Seawolf with parsley sauce
A tasty Dutch recipe. The main course contains the following ingredients: fish, potatoes ((pound of lump, 500 g), scrubbed), crème fraîche (125 ml), flat parsley (20 g), lemon (scrubbed), olive oil, seaweed fillets and spinach (a 300 g ).
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Ingredients
Directions
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Boil the potatoes in water with salt in 15 minutes until done.
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Meanwhile, put the crème fraîche and parsley in a bowl and puree with the hand blender. Grate the yellow skin of the lemon and squeeze out the fruit. Add the rasp to the crème fraîche and season with 2 tbsp lemon juice and salt and pepper.
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Heat 2 tbsp oil and fry the fish over medium heat in 8 min. Turn halfway. Heat 2 tablespoons of oil in a wok, add the spinach in parts and let it sink. Divide the potatoes, fish and spinach over 4 plates and serve with the parsley sauce.
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Nutrition
555Calories
Sodium1% DV15mg
Fat46% DV30g
Protein80% DV40g
Carbs9% DV26g
Fiber24% DV6g
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